The cake usually bakes higher in each pan, but I split one mix into the three pans for this demonstration.

Baking and decorating a cake, especially when you are not very familiar with it, can be a very daunting task. One of the biggest reasons it can get frustrating and stressful is when you have to remove the cake from the pan. So, today I am going to tell you about 3 simple techniques for how to get a cake out of the pan using everyday items from home.

Technique #1: Non-Stick Cooking Spray

This technique may seem like a given. Non-Stick cooking spray is usually a go-to item for most cooking and baking needs, so using it to help remove a cake from the pan is a no-brainer.

How To Use:

1. Simply pray the inside of each pan being used with the cooking spray until the bottom and sides are coated.

2. Then pour the cake batter into the pan(s) and bake according to the directions.

How To Release The Cake:

1. When the cake has cooled enough to touch, run a butter knife around the edges of the pan, if the cake has not pulled back from the sides.

2. Place one hand on the top of the cake and carefully flip pan over.

3. Tap on the bottom of the pan until you feel the cake release from the bottom.

*If you are not sure if it did release, carefully try to lift the pan off the cake.

Downside To This Technique:

Just like anything, there is a downside to using cooking spray and for me, it’s the slight crust that you get around the edge of the cake. Compared to the other techniques, this one forms the hardest crust which can be unappealing, but it isn’t a reason NOT to use it if this is all you have.

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Techniques #2: All-Vegetable Shortening and Flour

All-Vegetable Shortening for a cake decorator is like a light saber to a Jedi (sorry, huge Star Wars fan here). It is one of the biggest tools in your arsenal. It not only helps you with baking but in decorating, being one of the main ingredients in most frosting’s, and a must when using fondant. I am never without All-Vegetable shortening because it is so important when decorating. Using it with the flour will ensure that you get your cake out of the pan in one piece without a problem, if done correctly.

How To Use:

1. Take a small scoop, start with about a teaspoon size, of shortening in your hand and smear it all over the bottom and sides of each pan, getting more shortening if needed. You don’t want it to be a thick layer but a nice THIN coating.

2. Now take about a tablespoon of flour (measurements are NOT necessary so don’t worry about that, this is just an estimation of what I scoop out with my fingers), and sprinkle it in the bottom of the pan.

3. Hold the pan at a sideways slant and with one hand holding the pan, tap it against the palm of your other hand. The flour will fall to the side of the pan while coating the bottom.

4. Slowly turn the pan so you can coat all the sides and bottom.

5. When coated, place the pan with one edge on the counter, holding it on an upside down slant, and tap the bottom of the pan to knock out all the loose flour.

6. Pour the batter in the pan(s) and bake according to the directions.

How To Release The Cake:

1. When the cake is cool enough to touch, run a butter knife along the edge of the cake and pan if the sides are not pulled away.

2. Place one hand on top of the cake and flip the pan over. The cake should release immediately and if it doesn’t, then just tap the bottom of the pan until you feel it release.

Downside To This Technique:

I think my only complaint about this technique is, if you don’t get all the loose flour out of the pan, then you will have greasy, tasteless flour all on the sides and bottom of the cake. You can try wiping it off but it doesn’t come off easily. Even if you do knock out all the loose flour, you still end up with that greasy flour in places. It can be masked mostly with the frosting but I can usually tell when the flour method has been used because I can taste it if I get an end piece.

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Technique #3: All-Vegetable Shortening and Parchment Paper

This technique may take a little longer to do, but not much longer than using the shortening and flour method, and it happens to be my favorite and go-to way of baking my cakes. It is simple and easy and your cake will pop right out of the pan. This technique is also the best way, in my opinion, to make sure you get large cakes out of the pan in one piece.

How To Use:

1. First, tear off a piece of parchment paper that is long enough to cover the bottom of the pan.

2. Lay it on a flat surface and set the pan right on top of the paper. With a pen or pencil, trace out the bottom of the pan onto the parchment paper.

3. Now, cut the outline out and set the cutout piece aside.

4. Just like in the shortening and flour technique, take a dollop of the All-Vegetable shortening and smear it all over the bottom and sides of the pan until you have a nice THIN coating.

5. Take the cutout piece of parchment paper and lay it in the bottom of the pan and smooth it out.

6. Pour your cake batter into the pan and bake according to the directions.

How To Release The Cake:

1. When the cake is cooled enough to handle, place your hand on top of the cake and flip the pan. It should fall right out in your hand. If not, give it a tap on the bottom to release it.

2. Next, carefully peel the paper off the bottom of the cake.

*You may notice that some of the golden layer of cake will peel off with the paper, but that is just fine.

Downside To This Technique:

I just thought I would show you the edge of this cake too, though the edge has nothing to do with the downside of using this method.

The biggest downfall to this technique is the time it takes to prep the pan for the batter. I find myself, quite a lot actually, avoiding prepping the pan until the last minute because I don’t want to take the time to trace and cut out the parchment paper. It can just be a boring task and I don’t always have a space on my counter to do it, or I can’t find a pencil, or pen, or a pair of scissors (I have kids who keep taking off with all my stuff), so I dread doing it. But I have found that even though I dread doing it, I can’t bring myself to do it any other way because I like my results too much.

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Questions You May Have About The Techniques:

I know some of you may have questions about a particular technique used for removing a cake from the pan so feel free to ask me in the comments section and I will add it to this list of questions that I thought of while writing this post.

1. If I have shortening on the bottom of the pan, why am I covering it with parchment paper?

The answer to this is simple, the shortening helps to hold the paper in place and allows you to smooth out the paper so there are no, or minimal, bubbles and crinkles so you have a smoother bottom to the cake. The bottom may not seem important, but in cake decorating, you usually flip the cake upside down so the bottom becomes the top when you go to ice it.

2. Can I use Cake Release by Wilton instead of any of these other techniques?

Yes you can. I did not mention Cake Release by Wilton because it is not something that is commonly in a person’s home, though some may argue the same for Parchment Paper. Parchment Paper is more widely in homes, for other baking needs, that I felt it was fine to add to the list, and because I use this technique the most. I have used Cake Release but did not get the results I wanted. The cake stuck to the pan and I had a hard time getting it out but this could have been completely MY error, not the product, because it was my first time using it. I have yet to use it again but I will soon and I will post about it with a review.

3. Why did you give each technique a 4 rating?

I gave each technique a 4 rating because each one is pretty equally efficient. They also all have their own downfalls. Basically, it really isn’t going to matter too much which technique you use.

Do you have another technique for removing cakes from their pans? I would love to hear about it in the comments section below. If you have any questions, please leave them below also and I will add them to this post. I hope this helps you with your cakes. 🙂

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6 comments

Hey hun, I love your website! I have also used all those methods and would still get frustrated at times so I finally found what I like to use 🙂 everyone has their own preference but I want to share it with you!
I mix equal parts (usually 1 cup each) of vegetable shortening, vegetable oil and all-purpose flour in a bowl and mix until smooth. I store it in a container in the fridge and use a pastry brush to apply a thin coat to the pan 🙂 and I use your method to release the cake from the pan! Thanks for all the info you put on your website!

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Hi, I’m Amanda

Welcome to Cake Decorating Mommy!
I am a stay-at-home mom of 3 beautiful little girls and I love all the moments I get to spend with them, both good and bad. Through my time at home, I have found that I have a BIG passion for decorating cakes and I would love to help you find that passion too. Feel free to hang around and enjoy yourself.
God Bless,
Amanda.